You should see the home screen on my computer right now, it’s littered with screenshots of recipe ideas and inspiration for upcoming posts. You should also take a look at the notes section on my phone. There’s a long list of recipe ideas that are both reasonable and maybe a little too crazy, but you know me well enough by now to know that I sometimes can’t do simple. Whenever I think of something to make for the blog, I write it down in the notes on my phone. Sometimes it’s while I’m at the grocery store, or while I’m driving, or working out, or even lying in bed about to go to sleep. It’s always when I least expect it and so I immediately jot it down because if I don’t, believe you me, I’ll forget it. I can’t even tell you how many times that has happened to me over the years. Half the time, I spend it thinking to myself, “What was that recipe idea you had the other day?” At times, if I really think about it, I’ll remember. Other times, not so much. So now I’ve made a conscious effort to stop that as best I can. The same thing occurs when I’m looking online either on Pinterest or scrolling through Instagram and I’ll come across an image or a recipe inspiration that strikes me, so I take a screenshot of it and look back to it later on when I’m stuck and don’t know what to make next for this site.

All of this only to say that these Gyro Burgers were one of those ideas that I came across online a while ago. I found the image for this on Tumblr with no title or recipe itself. I had nothing to go on other than the picture itself, but the idea was so interesting to me that I was determined to create something out of it. So here we are now, these Gyro Burgers staring us right in the face. All this also to say that the constant brainstorming and struggle for the next recipe is all worth it, if it means that it makes your life a little bit easier. Nothing is worse than having to figure out what to make for dinner, especially after a long day at work. So don’t think about it anymore and just make these burgers ASAP. Don’t worry I have your back, and whenever you’re in need of some recipe inspiration, you won’t have to look all over the internet or wrack your brain over it because this site is here for you.

I’ve been on a major appetizer kick lately, as you can tell from all of the appetizers I’ve been posting recently (there are still some great ones coming up really soon so I hope you’re not tired of this direction). I feel like everyone needs a good arsenal of appetizers up their sleeves to choose from, just in case you need to entertain a horde of people at the very last minute. Starters for some reason are always the hardest for me to decide on. I want that first bite that people taste to be very special, so I take my time in deciding what to make. I figure that with all of these appetizers on the site, it’ll make it easier on you when you go to plan your next dinner party or celebration. My newest addiction comes from my love of tapas restaurants. The idea of having an entire meal comprised of small dishes that are meant to be shared with your friends and family, with a few cocktails in hand obviously, just sounds fun and exciting, doesn’t it? It does.

I’ve been to a few restaurants that actually serve spicy meatballs as an appetizer. I order them all the time because what’s not to love about meat rounds cooked in a red tomato sauce, sans pasta? Most of the time they’re always Italian flavored, which makes sense because spaghetti and meatballs, but I wanted to think outside of the box and give this favorite appetizer of mine a makeover. Whenever I want to make anything over, I automatically think Mediterranean because I feel like those fresh flavors have so much potential and can really transform almost anything. These Spicy Mediterranean Meatballs taste just like a Greek salad, if a Greek salad was filled with ground beef and pork. The ultimate Mediterranean meatball would actually be made with ground lamb, because that just makes sense to me, but I’m not always a fan of lamb so I decided to keep some traditional things the way they were hence the ground beef and pork. So the next time you’re looking for a great appetizer to impress a crowd, remember that I made these meatballs once and they were irresistible.

I’ve been on a small hiatus due to the fact that I was shooting my friend Joy’s third cookbook (third, can you believe that? I don’t know how she does it). It’s been a crazy fun adventure, filled with all the brunch food you could possibly think of, and I’ve enjoyed every single moment of it. It’s a blessing that I get to do what I do. I do not take any of it for granted, believe me. Every day I’m so very thankful for getting the opportunity to enjoy the work that I do. Above all though, I’m very thankful that you have decided to follow along for the ride. Thank you for all of you kind words and comments, day in and day out. Thank you for trying out these recipes. Even if I don’t always get the chance to respond, I want you to know that I do read them all and they make me so happy. The fact that you stick around even after all of my bad jokes, is a true testament to your kindness. If you’ve noticed that I haven’t posted anything in over a week (which I hate doing but sometimes I can’t help it), then I apologize. If you haven’t noticed, pretend I didn’t say anything at all. Either way, I’m back and I’m ready to start sharing more delicious recipes with you once again, and let’s not forget about those bad jokes. I have so many I’ve yet to share.

Now that I’m back, better than ever, I needed a show-stopping recipe because you deserve it. So I waffled a falafel and then topped it with a Greek-style slaw because regular waffles can get a bit boring and sometimes we need to think outside of the box. You’d be surprised with what you can cook in a waffle iron. If you don’t have one, it’s time you invest in one, because I guarantee you that you’ll be using it more often than you know. You don’t need to break the bank or anything either. There are a few inexpensive models out there that work great! They get the job done, without having to sell your arm or your leg. This one is a classic that I think works great. Back to these falafel waffles though. Mainly because I really like saying/typing falafel waffles. It has a ring to it. The fact that these falafels (this falafel?) isn’t fried already makes them better and makes them worth the effort. Do yourself a favor though, and remember to soak the beans a day before you plan on using them. It makes the process a lot easier and you’ll be thankful that you did. So look at me being vegetarian and gluten-free all in one recipe. I never thought the day would come. Quick, take a picture before it disappears.

It’s starting to get really hot over here in Los Angeles. Well in all honesty it’s been hot for a while now, but I’m just barely starting to notice it. The last thing anyone should be doing during this time of year is cooking in a hot kitchen for hours and hours. That sounds like torture. So to make things a little bit easier for us, I’m throwing this refreshing summer salad right at your face. Minus the standing over a hot grill/grill pan part, this is actually a quick and easy recipe that you can have ready in no time at all. The kind of recipe we need during the week. Sure, I have you grilling a few things along the way, so okay maybe we’re not avoiding the heat like I mentioned earlier BUT in my defense, the grilling part is super quick and the flavor you get from it is incredible, so it’s totally worth it. We can suffer for a few minutes all for the sake of food, right? Right.

Have you ever had watermelon, mint and feta together? The combination is out of this world delicious. The kind of thing that upon first hearing about, you’re skeptical, because it sounds super suspicious so you eat it with caution, but three bites in and you’re hooked. It’ll be the best thing you’ll taste all summer trust me. When you throw grilled shrimp into the mix, all bets are off. Go home because this salad has just won at life. It was inspired by a salad I just recently tried at a restaurant. I won’t mention the name of it because it’s the type of establishment you’re embarrassed to admit you’ve eaten at. We don’t need to dwell on that piece of information though, let’s move on. Anyhow, the salad had mixed baby greens, watermelon, feta and a mint honey vinaigrette and it was everything I never knew I wanted. The watermelon was really refreshing because it was super cold and added a great texture to the salad, along with the salty bits of feta throughout. I know I’m going on and on about this salad (we get it Jonathan), but I was pleasantly surprised. So I decided to go home and give it a go and try to make it myself like the restaurant’s version, but completely different and nothing like the original.

Changing topics now, Julian and I are going to an event at La Brea Bakery tomorrow at their flagship store here in Los Angeles, which is La Brea Bakery’s hometown and it just so happens to be Julian and I’s hometown so it’s kind of meant to be. In honor of their Breaking Bread Tour (a bread truck going across country handing out free bread to people, dreams people dreams) which launches on Wednesday at the store, and in honor of summer I thought it would be the best idea I’ve ever had to come up with a recipe that goes well with grilled bread. Plus something about bread and salad together just makes me really happy. I can’t do fully healthy because then I feel like I’m not living my life to it’s fullest so I find myself getting a salad with a side of fries or salad with lots of croutons. That kind of thing because it just feels like the perfect balance. In this case, I’m using their organic wheat loaf which is the bee’s knees, if bees had knees. This isn’t a sponsored post or anything, I just really happen to love La Brea Bakery. I didn’t think it was possible but Julian probably loves it even more than I do, so I guess it’s a match made in heaven. The two of us around all of that bread, getting to learn about all of the behind the scenes and history of the Bakery, sounds pretty dangerous. We’ll probably clean out the place, watch out. To find out more about the Breaking Bread Tour and to follow the truck around to see if it’ll reach your city, check the site out here. (Again, not a sponsorship, just love bread. Can you blame me?!)

Let’s just face the cold hard facts. Sometimes it’s way too hot to get in the kitchen and rattle them pots and pans (sorry Bill Haley) over the fire or heaven forbid, turning on the oven. Talk about torture. On those days I just don’t eat. No I’m kidding (mamma, of course I eat). On those days I actually try not to cook. I guess I should say I don’t like to make extravagant meals, slaving away in the kitchen for hours on end, because I actually do cook, they’re just super fast dishes with minimal actual “cooking” involved. Not to mention, who wants to eat a hot meal when it’s deplorably hot outside as well? I don’t folks, I don’t. That’s when these easy and refreshing meals come into the picture. Recipes that cool me down without making me spend too much time in the heat of the kitchen. Recipes that are super easy to put together, and utilize ingredients I already have on hand in the fridge or pantry because the last thing I need is to have to go to the market to buy ingredients for dinner. Is it too much to ask for to have such recipes at my disposal? No, not really. That’s totally reasonable. Yes I just answered my own question and no I’m not ashamed of it. Welcome to the inside of my head ladies and gentleman.

Let’s take a moment to appreciate the fact that I’ve put up a healthy recipe on here. High-fives and pats on the back are totally appreciated. I’ll even accept some A-OK’s and thumbs up. I mean I deserve brownie points for such a feat. Cue the flying pigs. Start the freezing over of hell. For the greater part, most of my recipes are rich desserts that are full of butter and sugar and chocolate and you know what, there’s nothing wrong with that. That’s what breakfasts of champions are made of. I just don’t want you guys to think that’s all I bake and cook and eat so I thought I’d show some variety with this dish, which I happen to make at home all the time. It’s a hit. Just ask my family, they’d tell you, “It’s a hit!” I may or may not have paid them to say that, no big deal. So why not let it be a hit at your house too? You can even take all the credit, go ahead I’m giving you permission. When someone asks you how’d you come up with such a delicious recipe you can say you made it up. “I don’t know how I come up with such things. I surprise myself sometimes. I guess I’m a genius.” Look at that, I’m even telling you what to say. Free of charge. You can pay me by making the recipe and trying it out for yourself. And if you want to invite me over to help you eat it, well I won’t complain.